SIMURG

vinegar

Lemma: vinegar
Etichetta di dominio: EN
Etichetta grammaticale: n.
Definizione: A sour liquid processed using fermentation and can be made from a wide range of fruits, including the grape, as well as from ciders and beers. 1
Nota: Vinegar is made by two distinct biological processes, both the result of the action of harmless microorganisms (yeast and “Acetobacter”) that turn sugars (carbohydrates) into acetic acid. […] The first process is called alcoholic fermentation and occurs when yeasts change natural sugars to alcohol under controlled conditions. In the second process, a group of bacteria (called “Acetobacter”) converts the alcohol portion to acid. 2
Contesto: The vinegar produced and used today is much like the product of years past, but with newly discovered flavors and uses. 3

Trascrizione fonetica: [ˈvinigər] 4
Sinonimi e Antonimi: ND
Abbreviazioni: ND
Etimologia: c.1300, from O.Fr. vinaigre, from vin "wine" (from L. vinum) + aigre "sour" (…). In L., it was vinum acetum "wine turned sour;" cf. also Gk. oxos "wine vinegar," which is related to oxys "sharp". 5
Etichetta di paese: ND
Ente: Università degli Studi di Genova - Facoltà di Lingue e letterature straniere - Corso di laurea Teorie e tecniche della mediazione interlinguistica
Data della scheda: Wed Mar 20 00:00:00 2002
Autore: Anna Sniezynska, rev. Chiara Barbagianni

Fonti

1 : «http://www.wakefieldwines.com/glossary», (12/10/2011)